Porrusalda: Basque potato and leek soup

Cut the peeled potatoes into half-inch bite-sized pieces.

Halve the trimmed leeks lengthwise, rinse in a colander, pat dry removing any dirt, and slice thinly.

Finely chop the onion, roughly chop the garlic and thinly slice the peeled carrots.

Heat the olive oil in a stock pot over medium heat for a couple of minutes.

Add all the chopped vegetables except the potatoes and saute, stirring continuously, about 5 minutes.

Add the potatoes and season with sea salt and black pepper; mix.

Add the vegetable broth and bay leaf and bring to a boil over high heat.

Cover, lower to low-medium and simmer 15 to 20 minutes, until the potatoes are just cooked through (test with a toothpick).

Remove from the heat, ladle into shallow bowls and garnish with fresh parsley.